First, put the whole container of ricotta in the bowl you intend to serve the dish in while you cook the rest of the meal so it can get to room temperature.

Then, put on the water for the pasta and cook the pasta according to the directions on the box.

Meanwhile, cut the bacon into 1/4 to 1/2 inch pieces. It is easiest to do this when the bacon is mostly frozen or very cold...it is less slippery that way:

Then cook the bacon in a non-stick pan. You do not want to fry this bacon in its own grease, so keep the temperature at medium or a little lower. You just want to get it nice and brown, but not crispy. If it is really cracklin and poppin, turn the temperature down. Cook it so it is 3/4 of the way done:

DO NOT DRAIN THE BACON!! Next add the peas:

Turn the temperature down to simmer and cover the pan. Occasionally stir around the peas and bacon until the peas are cooked through (about 10 minutes).

When the pasta is finished cooking, add to the ricotta and stir well. The heat of the pasta will finish melting the ricotta:

Finally, toss in the peas, bacon, and bacon grease to the pasta and ricotta:

Delicious weeknight meal. My child loved it as well.

To finish up week 1 of the CSA, I made Pork Chops with roasted sweet potatoes and collards. I am funny about collards, I do not like to cook the heck out of them. I think they get bitter and do not care for them that way. I also do not like to add much to them. I simply cut the stems off and cut them into one inch strips like so:

Then I put them in salted boiling water for 10-15 minutes. When I drain the water, I add salt and oil (grape seed or olive). Here is the complete meal:

The sweet potatoes I already had on hand. I just chopped them, added salt and olive oil and roasted them for 30 minutes at 350.

About Me

I created this blog to document the use of my CSA (Community Supported Agriculture) membership. Each week I get a bag full of fresh local veggies. Each week I do not know what I am getting ahead of time. Each week I will let you know what I did with the contents of the bag.
Sometimes I include other recipes that I think you might like.
I am a lawyer and I have a full time job. I work 40 hours a week, sometimes a little more. I commute 45 minutes each way. I do not have hours to prep and cook dinner. I do, however, love fresh food, and try to make 30 minutes to an hour 3 to 4 times a week to cook for myself and my husband.
My first child arrived in January 2011. I make my own baby food and look for ideas to incorporate CSA membership into making homemade baby food.
I am a woman who tries her best to balance time constraints, economic restraints, and energy limitations with feeding myself and my family healthy, delicious food.